Prepare the batter. In a large mixing bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside.

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In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two or until the mixture is syrupy and comes together. (It will still separate slightly.)

Add the wet ingredients to the dry, along with half of the grated zucchini.

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Mix until well combined, then fold in the remaining grated zucchini.

Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full.

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If using the option crumble topping, sprinkle the topping evenly over the surface of the batter.

Bake the loaves. For the mini loaves: bake at 350 F for about 40 to 45 minutes, or until the loaves are golden brown and a toothpick inserted into the center of a loaf emerges clean. For 9 x 5-inch loaves: bake at 325 F for 70 to 80 minutes, or until a toothpick inserted into the center of the loaves emerges clean.

Allow loaves (whatever size) to cool completely on a wire cooling rack before removing from the pans.

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Slice, serve and enjoy.

Optional Crumble Topping

In a small bowl, combine the sugar, flour, oats, and cinnamon until well mixed.

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Using your fingers or a pastry cutter, cut in the dairy-free soy margarine until the mixture resembles large crumbs.

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Use to top vegan zucchini loaves before baking.

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